Chicken with Creamy Mustard Sauce

1 lb DLM Boneless, Skinless Chicken Breasts, thin-sliced
1/2 cup plus 1 Tbsp mustard
1 cup Panko bread crumbs
Vera Jane's Extra-Virgin Olive Oil
1/2 cup liquid for deglazing (chicken broth, wine, or vinegar)
Salt and pepper, to taste
1/4 cup heavy cream

Coat chicken pieces with 1/2 cup of mustard, then roll in bread crumbs to cover. Sauté chicken in olive oil until both sides are golden and chicken is cooked through, about 10 minutes. Remove chicken from pan and cover to keep warm. Add deglazing liquid and scrape up any brown bits in the pan. Add 1 Tbsp mustard. Stir to combine. Season with salt and pepper, to taste. Slowly add cream and continue to simmer until thickened. Pour sauce over chicken to serve.

Makes 2 to 4 servings

Makes 2 — 4 servings

Allergy Warning: Contains MilkContains Wheat

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